Ingredients:

  • 2 cups (480ml) white distilled vinegar
  • 2 cups (480ml) filtered water
  • 2 tbsp (34g) pickling salt
  • 1 tbsp (12g) granulated sugar
  • 1.5 lbs (680g) Kirby or Persian cucumbers, sliced into spears or rounds
  • 6 cloves (18g) garlic, smashed
  • 4 sprigs (10g) fresh dill, stems included
  • 1 tsp (2g) black peppercorns
  • 1 tsp (2g) mustard seeds
  • ½ tsp (1g) red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly in cold water and slice them into uniform spears or rounds. Smash the garlic cloves with the flat side of a knife to release aromatic oils.
  2. Divide the smashed garlic, fresh dill sprigs, peppercorns, and mustard seeds evenly between two clean quart-sized Mason jars. Pack the cucumbers tightly into the jars, sliding them in carefully to avoid bruising.
  3. In a small saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the salt and sugar have completely dissolved, then remove from heat immediately.
  4. Carefully pour the hot brine over the cucumbers, ensuring they are completely submerged with about ½ inch of headspace. Tap the jars gently on the counter to release air bubbles, seal with lids, let cool to room temperature, and refrigerate for 24 hours.